I have the same problem with the wife, I no longer tell her about some things I put in what I’m cooking. She refuses to eat kale but has been eating it as salad and spinach for months and loves that new variety of lettuce and spinach I found. LOL
LOL! I may have to try that with my husband and stepson. My stepson claims he will eat raw spinach and arugula but not cooked spinach or arugula, my husband claims he won’t eat either, but when there is a little in a mixed salad he eats it just fine without any complaints. Both, however, wil eat any kind of lettuce.
I have been trying to incorporate more leafy dark green vegetables into our diet, but I have to be sneaky about it, by just adding a little bit of the “offensive” ingredient to the dishes I cook or in the salads I make. I have been able to get away with it quite well with spinach, so I will have to try kale next.
While I think of it. I have been remembering that my grandmother used to cook a lot of greens from her garden that were frequently the tops of root vegetables, that many people throw out. Can anyone tell me what ones they use and how they prepare them? I think my grandmother probably cooked turnip, radish, and beet tops, but I have no idea what else. I know she used to throw some of them in green salads as well, but not sure which ones work well in salads either.
I have been throwing in a small amount of chopped spinach in some of my pasta recipes and my meatloaf for well over a year now. They have assumed it is fresh basil, parsley, or oregano that I have been adding to them. I am certainly not about to tell them any different, since they love my pasta dishes and my meatloaf!